On Wednesday night, the restaurant held its five-course chocolate and wine dinner, pairing a variety of whites and reds with three savory options and two desserts created by the wonderful Alicia Prescott.

All the courses impressed, but none more so than the entree, a roasted venison loin. Gerson said in our interview that it was his favorite meat to cook with, and he covered it in a crusted mixture of lavender, herbs and reputably the best chocolate in France — the lightly sweet and bitter Chocolats Valrhona. Giving way to a deep pink center, the venison was as tender as the best steak, and with more complexity.